Slow Cooker

Slow cooker Enchilada Quinoa Bake is for Dinner.

Slow cooker Enchilada Quinoa Bake takes 15 minutes to prepare.

Slow cooker Enchilada Quinoa Bake takes 180 minutes to cook.

Slow cooker Enchilada Quinoa Bake makes 16 servings.

The ingredients for Slow cooker Enchilada Quinoa Bake are:

2.0 tbsp Extra Virgin Olive Oil
2.5 cup yellow onion
240.0 gram(s) bell pepper, red, sweet, raw
6.0 tsp garlic
3.0 cup Ancent Harvest's Quinoa, Traditional, Organic (1/4 cup dry / 46 grams)
4.5 cup Vegetable Broth
3.0 cup Tomatoes, red, ripe, canned, with green chilies
2.0 cup Tomato Sauce
2.0 tbsp Chili powder
3.0 tsp Cumin seed
3.5 cup simply nature organic black beans
3.5 cup Beans, pinto
540.0 gram Season's choice super sweet whole kernel corn
2.5 cup Kraft Shredded 2% Mexican Four Cheese blend
1.0 dash Salt
1.0 dash Pepper, black

Here is how you make Slow cooker Enchilada Quinoa Bake:

Heat oil in skillet over medium - high heat. Add onion & bell pepper & saute for 3 minutes. Add garlic & saut? 30 Seconds longer. Pour mixture into slow cooker. Stir in quinoa, vegetable broth, tomatoes, tomato sauce, chilli powder, cumin & season with salt & pepper. Cover & cook on high for 2 hours 45 minutes to 3 hours 15 mins. Add corn, black beans & pinto beans. Mix well. Even out the top, sprinkle with cheese, cover & cook 10 - 15 mins until cheese is melted. Top/Garnish with diced avocados, diced romantic tomatoes, chopped cilantro, lime wedges, &/or chopped Green onions!Serving Size: Makes 16 1-cup servingsNumber of Servings: 16.0Recipe submitted by SparkPeople user TABS89.

The nutritional information for Slow cooker Enchilada Quinoa Bake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 379.4

• Total Fat: 9.3 g
• Cholesterol: 9.4 mg
• Sodium: 833.6 mg
• Total Carbs: 57.2 g
• Dietary Fiber: 10.7 g
• Protein: 17.4 g

Slow cooker Enchilada Quinoa Bake is Mexican cuisine.

The dietary needs meet for Slow cooker Enchilada Quinoa Bake is Gluten Free